Ingredients
– 1 tablespoon olive oil
– 1 medium onion, diced
– 3 carrots, sliced
– 2 celery stalks, sliced
– 3 cloves garlic, minced
– 8 cups low-sodium chicken broth
– 1 cup wild rice
– 2 cups cooked, shredded chicken (rotisserie works great!)
– 1 cup heavy cream
– 1 teaspoon thyme
– Salt and pepper to taste
– Fresh parsley for garnish
Equipment Needed
– Large pot or Dutch oven
– Wooden spoon
– Measuring cups and spoons
– Knife and cutting board
– Ladle for serving
Step-by-Step Instructions
To begin, I heat the olive oil in my large pot over medium heat. The moment the oil starts shimmering, I know it’s time to add in the diced onion, carrots, and celery. I sauté them until they soften, and my kitchen fills with their wonderful aromas. After about 5-7 minutes, I toss in the minced garlic and sauté for another minute. It’s amazing how these simple ingredients can create such a fragrant base! (See the next page below to continue steps…)